It took a little while, but, as promised, I've finally posted the recipe for these guys!
It took a while to get up and running with this recipe because it was really hard to find the macadamia nuts. I ended up buying a bunch of individual 1/2-cup macadamia snack packs I stumbled upon after having stopped by four--count 'em...four--grocery stores.
Long-time readers know how much Mumma likes lime and coconut. (I must have made my Lime in the Coconut Cookies for her a million times by now.) When I told her I was thinking of doing a lemon-lime cookie, the first thing she said to add coconut to the mix. Well, duh! I should have seen that one coming.
The coconut works really well with the macadamia nuts. The textures and flavors are perfectly tropical, especially when combined with the lemon and lime.
My only concern with these cookies was that the individual lemon and lime flavors wouldn't stand out on their own. My old trick of using the fruit zest, juice, and extract worked like a charm, naturally.
Makes 3 1/2 dozen cookies. (To see this recipe in process, check out Picturing Lemon, Lime, Coconut, and Macadamia Nut Cookies.)
1 stick butter
1 cup dark brown sugar
1/4 cup lemon zest
1/4 cup lime zest
1/4 cup lemon juice
1/4 cup lime juice
1 tablespoon lemon extract
1 tablespoon lime extract
1 teaspoon coconut extract
1 teaspoon vanilla
|2 1/2 cups oatmeal|
2 cups macadamia nuts
1 1/2 cups coconut
1 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.